Gluten-Free, Vegan, Serves 10
For the Crust:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup powdered sugar
- 1/2 cup vegan butter (such as Earth Balance), at room temperature
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup lemon curd (store-bought or homemade)
- 1/4 cup raspberry jam
For the Topping:
- 1/4 cup powdered sugar
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper. In a medium mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, powdered sugar, and salt. Add the vegan butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust mixture into the bottom of the prepared baking dish in an even layer. Bake the crust for 15-18 minutes or until lightly golden brown around the edges.
Let the crust cool for 10-15 minutes before spreading the lemon curd over the top in an even layer. Drop spoonfuls of raspberry jam over the lemon curd and use a knife to swirl the jam into the curd. Bake the Lemon Linzer Bars for an additional 10-12 minutes, or until the filling is set and the crust is golden brown. Let the bars cool in the baking dish for 10-15 minutes before transferring to a wire rack to cool completely. Once the bars are cool, dust the top with powdered sugar. Cut the Lemon Linzer Bars into squares and serve.